One cup sifted flour, one-half cup lard (cut lard into flour with knife), one-fourth teaspoonful salt. Ice water to form stiff dough.
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I decided to start this blog after browsing Project Gutenberg's collection of cookery books. I have always been a fan of older recipes (my favourite cookbook being one from the 1960s), although these are a little older! I thought that putting the recipes in a blog format would be more appealing than in their text forms, but I am greatly indebted to, and encourage all to go to, gutenberg.org and download the books in their original form.
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